Thai Chicken Salad

An easy main-dish salad that you can make in advance, this Thai chicken salad with peanut
dressing is wonderfully crunchy and very flavorful.

Course Main Course

Cuisine Asian

Prep Time 20 minutes

Cook Time 20 minutes
Rest time 1 hour
Total Time 1 hour 40 minutes

Servings 4 servings
Calories 281kcal
Author Vered DeLeeuw

Ingredients
Dressing:
1/4 cup creamy peanut butter (I use a no-stir peanut butter spread)
1/4 cup water
2 tablespoons reduced-sodium soy sauce or a gluten-free alternative
1 tablespoon rice vinegar
2 tablespoons Thai red curry paste
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger root

Salad:
1 lb. cooked boneless skinless chicken breasts shredded (from about 20 oz raw chicken)*
2 cups coleslaw mix (5 oz)
1/4 cup green onions thinly sliced
1/2 cup cilantro chopped

Instructions
Make the dressing:
1. In a large salad bowl, whisk the peanut butter, water, soy sauce, and rice vinegar. Whisk for a
few minutes until smooth, stopping to scrape the sides of the bowl with a rubber spatula once
or twice.
2. Whisk in the red curry paste, the garlic, and the ginger. Check the mixture's consistency and
add a bit more water if needed (try a tablespoon). Your goal is to achieve dressing
consistency. Take a look at the video to see the consistency I get with my ingredients. Not too
thick, not too runny.

Make the salad:

 1. To the same bowl, add the shredded chicken, the coleslaw mix, the green onions, and the
chopped cilantro. Mix after each addition.
2. Mix the salad for a few more minutes, slowly and thoroughly, until all salad components are
well-coated in the dressing and there's no excess dressing pooling on the bottom.
3. Serve immediately, or cover and refrigerate for one hour to allow the flavors to meld. Mix one
more time, then serve.

Notes
*If you need to cook the chicken breasts, place them in a rimmed baking dish, lightly spray them
with oil, season with a pinch of salt and pepper, then bake them in a 450F oven until cooked
through, 20-25 minutes. Transfer to a plate and let them rest until cool enough to handle, then
shred them. Here's a detailed recipe for baked chicken breasts. 

Nutrition
Serving: 0.25recipe | Calories: 281kcal | Carbohydrates: 9g | Protein: 31g | Fat: 13g | Saturated Fat: 3g
| Sodium: 821mg | Fiber: 2g | Sugar: 3g

Thai Chicken Salad https://healthyrecipesblogs.com/thai-chicken-salad/